Concept
| Item | Description |
|---|---|
| Base | Coleslaw Sandwich |
| Side | Tomato Ketchup |
| Palate | Sweet-sour |
| Age | Above 20 |
| Not For | TBD |
| Allergens | TBD |
| Expiry | 1 day (20 hrs) |
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage | 50 gm |
| Carrot | 40 gm |
| Beetroot | 10 gm |
| Chilli (chopped) | 3 gm |
| Mayo | 40 gm |
| Salt | 1 gm |
| White Pepper | 0.5 gm |
| Focaccia Bread | 1 no. |
Recipe
| Steps |
|---|
| 1. Shred the vegetables using a shredder or grater. |
| 2. In a bowl, take white pepper and whisk it properly with mayo. |
| 3. Add the vegetables to the dressing made from mayo. |
| 4. Place the stuffing on a bread slice and cover with another slice. |
| 5. Cut the edges of the sandwich and wrap it inside cling film to maintain moisture. |
Equipment Required
| Equipment |
|---|
| Fridge |
Internal Trial
| Date | Result | Learning/Changes |
|---|---|---|
| 17th April | Rejected | - Minimum use of mustard sauce - Shred the vegetables - Maintain the bread’s moisture. |
| 17th April | Rejected | - Add beetroot - Mustard sauce was removed. |
| 18th April | Approved after following the learnings from the previous day. | - Keeping the product under surveillance to check the taste profile after several hours. |
| 19th April | Approved | - Remove the cream cheese and reduce the quantity of mayo. - Add mustard sauce on a slice of bread before filling. |
| 28th April | Approved | - Quantity of mayo increased. - Use of focaccia bread. - Veggies should be thin julienne. |
Additional Sections
| Section | Description |
|---|---|
| Nutrition Value | TBD |
| Customer Experience | TBD |
| Unique Selling Point | TBD |
| COO Conclusion Phase-1 | TBD |
| Production Cost | TBD |
| Packaging Method | TBD |
| Availability Aspects to Ripple | TBD |
| Scalability Aspect | TBD |
| Final Images from PMF | TBD |
| COO Final Conclusion | TBD |